Carb Smart Lemon Cream Chicken
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Carb Smart Lemon Cream Chicken

Carb Smart Lemon Cream Chicken

with Zucchini and Peppers

Creamy lemon sauce adds lusciousness to this chicken dinner! Wholesome veggies fill your plate to replace starchy sides for a carb smart supper.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

2 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)


56 mL


(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories530 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate18 g
Sugar9 g
Dietary Fiber4 g
Protein42 g
Cholesterol175 mg
Sodium820 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium75 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


  • Cut zucchini into 1/4-inch rounds.
  • Core, then cut pepper into 1-inch pieces.
  • Peel, then mince or grate garlic.
  • Zest half the lemon (whole lemon for 4 ppl). Cut both halves into wedges.
Start veggies
  • Add zucchini, peppers and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Season with salt, pepper and Dill-Garlic Spice Blend. Toss to combine. 
  • Roast in the middle of the oven, 5 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.) 
Sear chicken
  • Meanwhile, pat chicken dry with paper towels. Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
Roast chicken and finish veggies
  • When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies towards the edges of the sheet. 
  • Transfer chicken to the centre of the baking sheet. 
  • Continue to roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**
Make lemon cream sauce
  • Meanwhile, reheat the same pan (from step 3) over medium.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec.
  • Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
  • Remove the pan from heat, then stir in half the lemon zest.
Finish and serve
  • When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
  • Thinly slice chicken.
  • Divide chicken and veggies between plates.
  • Drizzle lemon cream sauce over chicken.
  • Squeeze a lemon wedge over top, if desired.